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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri Ingredients:
1/2 pound sliced bacon, diced |
1 large onion, chopped |
2 ribs celery, sliced |
1 pound dried green split peas |
2 quarts water |
2 medium potatoes, peeled and diced |
2 cups diced fully cooked ham |
2 teaspoons salt |
1 bay leaf |
1/4 teaspoon pepper |
1 cup heavy whipping cream |
Directions:
1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon. Yield: 12 servings (3 quarts).
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